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Consumer Acceptance of Low Fat and Fat Substituted Dairy Products

McIlveen-Farley, Heather and Armstrong, Gillian (1995) Consumer Acceptance of Low Fat and Fat Substituted Dairy Products. Journal of Consumer Studies and Home Economics, 19 (3). pp. 277-287. [Journal article]

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URL: http://onlinelibrary.wiley.com/doi/10.1111/j.1470-6431.1995.tb00550.x/abstract

DOI: 10.1111/j.1470-6431.1995.tb00550


The continued expansion of the low-fat market, coupled with extensive dietary guidelines given to consumers, has not yet appeared to have had the desired effect. Evidence suggests that the majority of U.K. consumers are still not prepared to sacrifice the taste and quality of a food for any perceived health benefits. This is particularly evident in the low-fat hard cheese market, which has not reached the same level of consumption as other diary based products. The key would appear to be in gaining an optimum balance between health and taste, yet the latter is often compromised by manufacturers who are under constant pressure to further reduce the fat levels of their products. A potential solution may be the development and inclusion of fat substitutes, as investigated in this study. Research consisted of two main elements. Firstly, lower fat cheese incorporating a fat substitute was developed and compared with other products currently on the market using sensory analysis. A questionnaire was then utilized to further assess the degree of consumer acceptance of this trend. Substitute use would appear to have potential in permitting a further reduction in fat levels, while retaining a measure of quality — an essential element if longer term dietary guidelines are to be achieved.

Item Type:Journal article
Faculties and Schools:Ulster Business School > Department of Management and Leadership
Ulster Business School > Department of Accounting, Finance and Economics
Ulster Business School
Research Institutes and Groups:Business and Management Research Institute
ID Code:25883
Deposited By: Mrs Karen Welshman
Deposited On:26 Apr 2013 14:38
Last Modified:26 Apr 2013 14:38

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